Level 2 Food Safety Task 3

Storing food properly is an important part of controlling food safety hazards. Different types of foods need to be stored in different areas. For example, raw meat and poultry should be covered and stored on the bottom shelf of the fridge so that any blood or juice can’t drip onto food below. Chilled food needs to be kept in the fridge at a temperature of 5 degrees or below. Freezers need to be -18 degrees or colder and frozen foods must be kept in there at all times unless being prepared. Checking the temperature of the fridges and freezers is important to ensure the foods are being kept at the right temperature. If dry foods are stored on shelves in cupboards they should be in pest proof, air tight containers to prevent any pests or vermin getting into the food, or any bacteria getting onto it. Checking the dates on food to see if they are out of date prevents any illness that could come from eating out of date food. The dates should be checked regularly and anything out of date should be thrown away and disposed of properly. Raw foods should be kept completely separate from high risk foods to prevent any bacteria spreading from one food item to another. For example raw vegetables should be kept well away from raw chicken.

http://www.food.gov.uk/ - This website shows the food standards in kitchens that need to be met in business’ and industries. http://www.nhs.uk/Pages/HomePage.aspx - The NHS website provides information on nutrition, diets and health and gives support and advice to anyone who needs it. In my setting there are posters on the walls in the kitchens on hand washing, protective clothing and food safety. I can also get information and advice from the staff who work in the kitchen, as they are all trained and have Food Safety qualifications. There are many policies and procedures for handling food and drink in the school, such as hot food and children with intolerances.

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...UNIT 3 – HEALTH, SAFETY
AND SECURITY
TASK2 – P2, M1
BY SOPHIE PRIOR
P2) Outline how legislation, policies and
procedures relating to health, safety and
security influence health and social care
settings
•
Legislation in a law or a group of laws in which ensures any actions and practices are carried
out.
• A regulation or regulations is a principle rule law (legal rules) which have to be applied in care
settings that supplement the HASAWA, regulations are also designed to control behavior.
• Policies is a plan of action which helps individuals follow what the legislation states.
• Liability is taking responsibility for something.
• A guideline is a statement of a policy or procedure which helps individuals to follow the
regulations.
• Codes of practice is the standards of good practice care and conduct which are expected from
the employees and the employers.
Roles and responsibilities
Our role as health care practitioners is to abide by the legislations and follow the policies and
procedures that are in place in a setting, this ensures the safety of individual's and ourselves. We
also have a responsibility to be vigilant when we are working within health and safety hazards. We
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...﻿Task Two: Nutrients, energy and requirements (P2, M1)
Knowledge of the sources and functions of different nutrients is essential to understanding the relationship between food and health.
Create a handout for your peers, that describes the characteristics of nutrients and their benefits to the body (P2).
Create a second handout that discusses the similarities and differences in the nutritional and energy requirements of two groups of individuals (M1).
Protein
Proteins are key components in a diet because all the cells and all the tissues in the body contain protein. Protein is there to help people’s growth and repairs the body from damage. Proteins are made up of amino acids. Meat, poultry, milk and fish contain protein and all the essential amino acids. Proteins can be from plant sources such as rice, wheat, corn and beans these proteins do not contain all the amino acids needed. If you do not get enough protein in your diet then you might not grow properly and your body will not be able to repair itself when you are ill or if you get injured.
Reference:http://www.bbc.co.uk/schools/gcsebitesize/design/foodtech/compositionpropertiesrev1.shtml and health and social care level3 student book 1
Carbohydrates
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FoodSafety in America
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SCI/220
February 8, 2012
Lacria Baham
University Of Phoenix
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Identify Common Safety Issues
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Financial Analysis
JET 2Task2
March 1, 2015
Mariana Marquez Sital
A. 1. Budgetary items that raise concern for Competition Bikes, Inc. in the budget planning reports.
In year 9 there are several areas of concern with the budget planning report for Competition Bikes, Inc. The sales projection in units for year 9 is set at 3520. However, only 3423 bikes were sold. The sales budget has projected, for year 9, revenue from sale of $5,247,450 million that is showing a 3.2 % growth in sales. However, in year 8, Competition Bikes, Inc. is coming off a year where the company lost 15 % in sales, the economy just turn bad, and the sponsorships have pulled some of their funding for professional riders to buy bikes. In comparison to the previous years, Competition Bikes, Inc.’s sales will continue to decline. A 3.2% increase in sales is not an accurate representation of Competition Bikes, Inc.’s future sales.
Other expenses of concern are advertising, administrative salaries, and executive compensation. Advertising is a concern as the company budgeted 2% of gross profit for previous years 6, 7, 8 and is budgeting 2% for year 9. The company should increase advertising to increase profits by bringing in more buyers. The company had just turned bad and therefore it should increase its advertising budget more than the previous years as it will need to increase its sales.
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